Simple Salmon recipe

Crispy skinned Salmon 

served on baby spinach with avocado & home-made Hollandaise sauce

cooking time: 10-15 mins

difficulty: capable cooks (mainly in reference to the hollandaise sauce & fiddly timing)

You will need to juggle a few things if making the hollandaise yourself, if you are using store bought then its just a matter of putting things together!

Ingredients (serves 4):

4x fresh Salmon fillets -I learnt how to cook Salmon HERE and couldn't put it any simpler!
approx. 200g baby spinach
1x avocado
Hollandaise Sauce (see recipe below)
1x fresh lime
Rock or Sea Salt (to season Salmon)
Pesto to garnish (can leave out or replace with something of your choice)

Getting your timing right:

1. Prepare Salmon & turn on grill
2. Place aprox. 50g washed baby spinach on each plate
3. Cut avocado ready to serve (1/4 per person, sliced), and cut lime into wedges
3. Start preparing Hollandaise source
4. After you have whisked yolks & before adding butter to sauce- pop the Salmon under the grill
5. Continue with Hollandaise sauce
6. When you take the Hollandaise sauce off to add lemon juice etc- turn salmon (if combining the butter is taking longer than expected- simply take off heat in order to turn salmon)
7. Time to plate up- place salmon fillets on top of baby spinach, place avocado on top of Salmon and spoon Hollandaise over top, garnish with pesto & lime wedges

Hollandaise sauce (Sah style):

3x egg yolks (room temp.)
6x tablespoons softened butter/margarine
1x tablespoon fresh lemon juice
1x teaspoon Aji Amarillo paste (a Peruvian yellow chilli paste- can be substituted with 1/2 - 1tsp Hot English Mustard or left out altogether)
Salt & Pepper to taste


- whisk egg yolks together in a heatproof bowl over a pan of simmering water (make sure the bowl doesn't touch the water below it) until thick & pale

- add butter/margarine 1 tablespoon at a time whisking constantly, mixture will thin initially once you start adding butter but will thicken again, be sure not let it become grainy.

-remove bowl from pan & whisk in lemon juice, Aji Amarillo & salt & pepper, if your Hollandaise is ready slightly earlier than the Salmon, simply cover to keep it warm.

mixture not thickening? you my have not separated the white from the yolk sufficiently, but it can be saved- pour the mixture into a small pan and hold pan over medium heat (1-2cm above element) stir constantly and keep you eye on it- it wont take long.


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